Plant-Based Black Bean & Sweet Potato Quesadillas Using Plant Butter

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option for frying.

Peel and cube sweet potatoes.

Boil sweet potatoes in salted water until tender, about 10-15 minutes.

Drain and mash sweet potatoes in a bowl.

Heat olive oil in a skillet over medium heat.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Stir in black beans, cumin, chili powder, salt, and pepper; cook for 5 minutes.

Combine the black bean mixture with the mashed sweet potatoes; mix well.

Heat a separate skillet over medium heat.

Place a tortilla in the skillet; sprinkle half with cheese and the sweet potato mixture.

Fold the tortilla over and cook until golden brown, about 3-4 minutes per side.

Repeat with remaining tortillas and filling.

Serve warm with lime wedges and cilantro on top.

Slice quesadillas into wedges and enjoy with avocado.

Cooking Techniques

Spice Level:

Dietary

Allergens